Coral lentil, squash & sweet potato soup
Creamy squash and lentil soup served with a small bouquet of kale and soy cream
Butternut squash, lentil and sweet potato soup recipe
This creamy soup is rich enough to stand alone as a meal served with your favorite crusty bread. The convenience of using frozen, store bought Butternut squash, makes this recipe a good weeknight option, but you can always use a homemade squash puree if you are not in a hurry. Serve this soup with your favorite toppings : pumpkin seeds, sunflower seeds, hemp seeds or chopped cashews. This is a very satisfying, flavourful soup with many health benefits!
Butternut squash and coral lentil soup topped with soy cream
Makes about 4 servings
Ingredient
1 cup (250ml) butternut squash, frozen cubes or homemade puree
1 cup (250 ml) sweet potato, peeled and cut into small cubes
3 cups (750 ml) almond or soy beverage (milk)
2 cups (500 ml) vegetable broth
1 cup (250 mL) dried coral lentils, rinsed
1 yellow onion, peeled and finely chopped
2 garlic cloves, finely chopped
1 teaspoon curry powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons nutritional yeast
2 tablespoons avocado or olive oil
1 small pinch of sea salt
Optional : 1/2 cup (125 ml) frozen corn kernels (for a slightly sweet note for finicky kids)
Toppings : pumpkin seeds, sunflower seeds, hemp seeds, chopped cashews, soy or coconut cream
Very satisfying butternut squash, lentil and sweet potato soup
Instructions
In a large pot, over medium heat, sauté the onion and garlic in the oil, about 4-5 minutes.
Add all the rest of the ingredients, stir, and bring to a boil, then let simmer over low heat for 10-15 minutes (until the potatoes are fully cooked).
With a hand blender, or in your Vitamix, purée the mixture into a smooth, silky texture.
Season to taste, serve with your favorite toppings and your favorite sliced crusty bread.
Enjoy!
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